Pikliz, the relish of Haiti, makes any savory food taste better.
| 8 oz. | shredded cabbage |
2 | thinly sliced Habanero peppers |
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| 1 oz. |
shredded carrot |
¼ c. |
fresh lime juice |
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| 1 oz. |
shredded turnip |
¼ c. |
white vinegar |
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| 1 oz. |
thinly sliced shallots |
2 tsp. |
salt |
Shred the vegetables into very thin slices 2 to 3 inches long. Mix them and sprinkle the salt over them in a non-metallic container. Remove the seeds from the Habanero peppers, slice them into thin circle slices, and place them into the freshly squeezed lime juice. Firmly pack the vegetables into a glass jar alternating layers of vegetables and a few slices of pepper and lime juice. Top off the jar with white vinegar to cover the vegetables.
Cover the jar and allow it to pickle for at least 4 hours. Pikliz is at its peak after 1 or 2 days of pickling. If kept more than one day it should be refrigerated.
Town and Country Creole Cooking
Traditional and Modern Recipes of Haiti
| $14.95 | |
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